Salted caramel…oh yeah! Could there be a more delicious thing to cover your Fall goodies with than this? Warning: This stuff will make you drool! This is rich caramel-y goodness with just a hint of salt to lift that sweetness. The combo is nothing short of magical! I’ve had people who say they don’t like caramel try this and love it! That’s the homemade caramel difference. If you’ve never made homemade caramel and think it’s too intimidating to try, this caramel is for you! I’ve been there too and I have burnt many pots of sugar over the years trying to find a fool-proof version and this one is it! Nothing complicated required-just a little patience while the sugar cooks itself into its golden gorgeousness but its so worth the few minutes of wait! One taste of this and you may never go back to store bought caramel again!
For Salted Caramel Sauce:
- 1 cup sugar
- 1/3 cup water
- 1/2 cup heavy cream
- 1 tsp good finishing salt, such as Himalayan pink or French sea salt like Fleur de Sal
Stir water and sugar together in a heavy bottom sauce pot on medium heat until sugar dissolves. Bring to a boil and continue boiling until mixture starts golden. Watch it carefully at this point as it will go from golden to burnt very quickly. Swirl the pan frequently-don’t stir-while mixture darkens and remove from heat as soon as it turns that perfect golden caramel color. Carefully pour in heavy cream while stirring constantly with a whisk and make sure the pan is set back far enough so that you don’t get hit with any steam. Add in salt and apple pie spice, if using, and vanilla.